Cabbage soup
Head of Cabbage chopped
Johnsonville New Orleans andouille or Conecuh sausage
Spinach handful
Stick butter
Bell peppers: 1/2 each green, orange, yellow, red
1 onion / Purple, yellow or white chopped
1tbsp Minced Garlic (3-5 garlic cloves)
1tsp Minced ginger (optional)
3 Celery stalks diced
2-3 large potatoes diced or use bag small potatoes cut in half
1tsp Worcestershire
Sautee the above (I sometimes use pack of bacon to use the bacon grease for the flavor)
Then Season with love or to taste garlic powder, onion powder, pepper, salt, Italian season, paprika, celery salt, red pepper flakes
2tsp Chicken bouillon flavor or 3 of the cubes
1-2C water -enough to cover the cabbage
1 can diced tomato
Tomato sauce
1 bay leaf
Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the cabbage is tender.
Cabbage soup seasoned with onions, peppers and bacon. It is so good!
Variations:
can be made with any meat of choice: chicken, ground chuck, etc
-add kale
-add green beans
-add black beans
Cabbage soup is not only delicious but also incredibly versatile. You can customize it with different meats, such as chicken, ground beef, or even bacon for an extra rich flavor. Adding leafy greens like kale or other vegetables such as green beans and black beans can enhance both the taste and nutritional profile of your soup. For an even heartier option, consider using different types of potatoes or incorporating grains like quinoa. Don't forget the seasonings! Adding a mix of spices, including garlic powder, onion powder, and paprika will enrich the depth of flavor in your cabbage soup. This recipe can also be adapted for various dietary preferences; consider low-sodium broth for a healthier version or make it vegetarian by omitting the meat entirely and using vegetable broth. Enjoy this comforting and engaging dish that brings warmth to any table, ideal for family gatherings or quiet evenings at home.